If you’re craving a salad that bursts with vibrant Mediterranean flavors yet comes together in a flash, look no further than this Easy Tuscan Chicken Salad with Sun-Dried Tomatoes Recipe. It’s an irresistible mix of juicy grilled chicken, tangy sun-dried tomatoes, and creamy feta perched atop fresh mixed greens, all dressed in a luscious, homemade balsamic vinaigrette. Every bite tastes like a little Italian getaway, and the best part is that it’s effortlessly simple to make—perfect for weeknight dinners or impressing friends at your next gathering.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each plays a vital role in crafting the vibrant flavors and delightful textures that make this salad so irresistible. From the tender chicken breasts to the bold sun-dried tomatoes and the creamy feta, every item works in harmony.
- 3 boneless, skinless chicken breasts (about 1.5 lbs): Your protein powerhouse—choose tender, high-quality chicken for the best results.
- 1 cup oil-packed sun-dried tomatoes, chopped: Adds intense, tangy sweetness and a chewy texture that contrasts beautifully with the greens.
- 4 cups mixed greens (arugula, spinach, romaine): A fresh, leafy base that brings color and crunch.
- ½ medium red onion, thinly sliced: Offers a sharp bite that cuts through the richness of the other ingredients.
- ½ cup crumbled feta cheese: Brings creamy saltiness that elevates every forkful.
- ¼ cup extra virgin olive oil: The heart of the balsamic dressing, imparting silky richness.
- 2 tbsp balsamic vinegar: Adds a tangy-sweet kick that perfectly balances the salad’s flavors.
- 1 tsp dried oregano: A fragrant herb that infuses the chicken and dressing with authentic Tuscan character.
- Salt and pepper to taste: Essential seasonings that tie all the flavors together.
How to Make Easy Tuscan Chicken Salad with Sun-Dried Tomatoes Recipe
Step 1: Grill the Chicken to Perfection
Begin by heating your grill or skillet over medium heat. Season the chicken breasts generously with salt, pepper, and dried oregano—this simple rub infuses the meat with that classic Tuscan herbaceousness. Cook the chicken for about 6 to 7 minutes on each side until it’s beautifully golden and cooked through. Letting the chicken rest for a few minutes before slicing keeps it juicy and tender, which means every bite will be pure enjoyment.
Step 2: Whisk the Balsamic Vinaigrette Dressing
While the chicken is resting, combine the extra virgin olive oil and balsamic vinegar in a small bowl. Whisk until the mixture emulsifies into a glossy dressing. Season it with salt and pepper to taste. This simple yet vibrant vinaigrette is what brings the whole salad together, coating the ingredients with a tangy embrace.
Step 3: Toss the Greens and Veggies
Next, in a large bowl, combine the mixed greens, thinly sliced red onion, crumbled feta, and chopped sun-dried tomatoes. The colors here are already stunning, and the contrasting textures—from crunchy greens to creamy cheese—set the stage for your chicken to shine.
Step 4: Add Sliced Chicken and Drizzle Dressing
Slice the rested chicken breasts into bite-sized pieces and add them to the bowl with your veggies. Drizzle the vinaigrette over the entire salad, then gently toss everything together to ensure every leaf and morsel is lightly coated with flavor. This step is key to making sure the salad tastes cohesive and oh-so-satisfying.
Step 5: Serve or Store
At this point, the dish is ready to enjoy immediately for maximum freshness, or you can store it in an airtight container in the refrigerator for up to three days. This flexibility makes the Easy Tuscan Chicken Salad with Sun-Dried Tomatoes Recipe perfect for meal prep or a make-ahead lunch.
How to Serve Easy Tuscan Chicken Salad with Sun-Dried Tomatoes Recipe
Garnishes
To bring your salad presentation up a notch, try sprinkling some freshly chopped basil or a pinch of cracked black pepper right before serving. A few shavings of Parmesan or a drizzle of extra virgin olive oil can add extra flair and depth, making your salad look as amazing as it tastes.
Side Dishes
This salad pairs beautifully with warm, crusty bread or garlic focaccia to soak up the flavors. For a more substantial meal, consider adding a side of roasted vegetables or a light soup like minestrone to complement the Tuscan theme.
Creative Ways to Present
For a stunning presentation, try layering the ingredients in individual clear glasses or mason jars for picnic-ready portions. Alternatively, serve the chicken salad over grilled polenta or atop toasted crostini for an elegant appetizer twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator for up to three days. To prevent the greens from wilting, keep the dressing separate until you’re ready to eat, especially if storing for longer than one day.
Freezing
This salad is best enjoyed fresh and is not ideal for freezing due to the leafy greens and fresh vegetables. However, you can freeze the grilled chicken separately to use later in other dishes.
Reheating
If you have frozen grilled chicken on hand, gently reheat it in a skillet to maintain its juiciness before adding it fresh to the salad. Avoid microwaving as it can dry out the chicken. The salad itself should be served cold or at room temperature.
FAQs
Can I use sundried tomatoes that are not oil-packed?
Absolutely! If using dried sun-dried tomatoes, soak them in warm water for about 10 minutes to soften before chopping and adding them to the salad. This will help bring back their chewy texture and intense flavor.
Is this salad suitable for meal prepping?
Yes, it works great for meal prepping. Just keep the dressing separate and add it right before eating to keep the greens crisp and fresh.
Can I substitute the chicken breasts with another protein?
Certainly! Grilled shrimp, tofu, or chickpeas can be excellent alternatives that keep the salad hearty and flavorful.
What type of greens work best in this recipe?
A mix of peppery arugula, fresh spinach, and crunchy romaine gives this salad its signature texture and flavor balance, but feel free to customize with your favorite greens.
How do I make the salad vegan?
Simply omit the feta cheese and replace it with sliced avocado or a sprinkle of toasted nuts for creaminess and richness. Use a balsamic dressing without honey or animal-derived ingredients.
Final Thoughts
This Easy Tuscan Chicken Salad with Sun-Dried Tomatoes Recipe is truly a culinary gem that effortlessly brings a taste of southern Italy to your table. It’s quick to prepare, packed with vibrant flavors, and versatile enough for any occasion. I can’t wait for you to try it and share it with your loved ones—it’s sure to become one of your favorite go-to recipes!
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Easy Tuscan Chicken Salad with Sun-Dried Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Tuscan, Mediterranean
- Diet: Low Fat
Description
This Easy Tuscan Chicken Salad with Sun-Dried Tomatoes combines tender grilled chicken breasts with vibrant sun-dried tomatoes, crisp mixed greens, tangy feta cheese, and a simple balsamic vinaigrette. Quick to prepare and full of Mediterranean flavors, it’s perfect for a healthy lunch or light dinner.
Ingredients
Chicken
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- Salt and pepper to taste
- 1 tsp dried oregano
Salad
- 1 cup oil-packed sun-dried tomatoes, chopped
- 4 cups mixed greens (arugula, spinach, romaine)
- ½ medium red onion, thinly sliced
- ½ cup crumbled feta cheese
Dressing
- ¼ cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Prepare and cook chicken: Preheat a grill or skillet over medium heat. Season the chicken breasts evenly with salt, pepper, and dried oregano. Cook the chicken for 6-7 minutes on each side until the exterior is golden brown and the chicken is fully cooked through. Remove from heat and let the chicken cool slightly, then slice into bite-sized pieces.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar. Season the dressing with salt and pepper to taste, adjusting as needed.
- Assemble the salad base: In a large salad bowl, combine the mixed greens, thinly sliced red onion, crumbled feta cheese, and chopped sun-dried tomatoes. Toss gently to distribute the ingredients evenly.
- Add the chicken and dressing: Add the sliced chicken breast to the salad bowl. Drizzle the prepared balsamic dressing over the salad. Toss gently again to coat all the ingredients evenly with the dressing.
- Serve or store: Serve the Tuscan chicken salad immediately for best freshness and flavor. Alternatively, transfer to an airtight container and refrigerate for up to three days for a quick and healthy meal option.
Notes
- Use oil-packed sun-dried tomatoes for added flavor and moisture; if using dry-packed, rehydrate them in warm water first.
- Grilled chicken adds a smoky flavor, but skillet-cooking works perfectly as well.
- This salad is delicious served slightly chilled or at room temperature.
- For an extra crunch, consider adding toasted pine nuts or sliced almonds.
- Leftovers can be stored in the refrigerator in an airtight container for up to three days.
